Ingredients:
Complementary substances:
As for the pretzels:
2 and a quarter cups of active coffee powder
halfway through the tea bag (at 110°F/45°C)
1/4 cup of confectioners’ sugar
1/2 teaspoon of sweetened milk
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1/4 cup of unsalted butter, melted.
1 cup of coffee with sugar
deux oeufs gros
4 tablespoons of flour for every batch
Instructions:
Put the leek in a small bowl, pour in the tea, and let it sit for about 5 minutes, or until it becomes foamy.
Combine the sugar, tedied milk, melted butter, salt, and eggs in a large bowl. Blend well.
Combine the lees mixture with the flour in the bowl.
Pour in the flour one tablespoon at a time and stir until a smooth paste forms.
Place the dough on a floured board and roll out for about 5 to 7 minutes, or until it is smooth and elastic.
Cook the pasta in a covered saucepan over low heat for about an hour, or until it doubles in volume, using a clean torch.
Cut the beignets in half and fry them:
Pour la pâte levée sur un plan fariné et étalez-la à nouveau.
Roll out the dough until it’s about 1/2 inch thick.
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Use a round emporte-parts knife to cut out beignet shapes.
Arrange the chopped beignets on a baking sheet lined with sulphurized parchment paper and cover with a torch. Keep them in the fridge for another half an hour.
Heat the vegetable oil in a frypan or large casserole to 350 degrees Fahrenheit (175 degrees Celsius).
After returning them to the pan once, fry the beignets in batches until golden brown on both sides, about 1 to 2 minutes each side.
Use a colander to transfer the beignets to a paper towel-lined tray to drain them.
Gather all the garnishes:
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